Cranberry And Walnut Coleslaw
For the dressing:
1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 tsp. celery seed
For the coleslaw:
1 cup walnuts, coarsely chopped
1 cup dried cranberries
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1/4 cup thinly sliced red onion
Mix the dressing ingredients together.
Put the coleslaw ingredients into a bowl and toss with the dressing.
Cover and let refrigerate about 3 hours before serving. Stir and drain
off all liquid before serving.
Makes 6 servings.
Note: The slaw keeps for about 5 days, covered and refrigerated.
Source: rec.food.recipes
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